Wholewheatgrahamcrackercookies Recipes

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ART'S GRAHAM CRACKER COOKIES

This is a very simple recipe but a real crowd pleaser. Great for the holidays.

Provided by Art

Categories     Desserts     Cookies

Time 25m

Yield 30

Number Of Ingredients 5



Art's Graham Cracker Cookies image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Arrange the graham crackers in a single layer on a baking sheet, making sure the crackers touch each other.
  • Heat the butter, margarine, and white sugar in a saucepan over medium heat until the sugar is dissolved, about 2 minutes. Stir in the pecans. Spread the butter mixture over the graham crackers.
  • Bake in the preheated oven until butter mixture is absorbed, 8 to 10 minutes. Immediately transfer the crackers to cool on aluminum foil or wax paper. Once cooked, break crackers into bite-sized pieces.

Nutrition Facts : Calories 115.2 calories, Carbohydrate 9.1 g, Cholesterol 8.1 mg, Fat 8.7 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 99.2 mg, Sugar 5.7 g

15 whole graham crackers
½ cup butter
½ cup margarine
½ cup white sugar
¾ cup finely chopped pecans

CRISPY WHOLE WHEAT GRAHAM CRACKERS

My homemade grahams are buttery and crisp, with an incredible depth of flavor thanks to earthy whole wheat flour and the mellow maltiness of golden syrup-a type of light molasses.

Provided by Stella Parks

Categories     Dessert     Kid-Friendly     Whole Wheat     Bake     Cookies     Cinnamon     Small Plates

Yield 24 (2 1/4-by-4 3/4-inch) crackers, plus 8 ounces (2 cups) crumbs

Number Of Ingredients 8



Crispy Whole Wheat Graham Crackers image

Steps:

  • Make the dough:
  • Combine sugar, baking soda, salt, cinnamon, vanilla, golden syrup, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until somewhat light, about 3 minutes. Reduce speed to low, add whole wheat flour, and mix to form a soft dough.
  • Scrape dough onto a work surface and knead gently to form a ball. Divide in half. Use immediately or wrap in plastic and refrigerate for up to 1 week; soften for 30 minutes at room temperature, then knead on a bare work surface until pliable and smooth.
  • Roll and bake the dough:
  • Adjust oven rack to middle position and preheat to 350°F. Generously flour a large sheet of parchment and place one portion of dough in the center. Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again. Working from the center out and adding more flour as needed, roll the dough until roughly 15-by-11 inches and very thin. Slide onto an aluminum baking sheet and brush away excess flour. Repeat with remaining dough.
  • For grocery store look-alikes, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer or the narrow end of a chopstick (a strictly cosmetic procedure). Otherwise, leave the dough uncut.
  • Bake until crackers are tawny brown and firm, though your fingertip may leave a faint indentation, about 20 minutes. Immediately cut along the pre-scored lines with a knife, or cut into free-form shapes using a pizza wheel. Cool to room temperature directly on the baking sheets. Enjoy scrap pieces as a snack, or pulverize into crumbs. The grahams can be stored in an airtight container for up to 3 weeks at room temperature or frozen for up to 3 months.
  • Mix it up!
  • Chocolate: My mom used to sandwich chocolate graham crackers with peanut butter for an after-school snack, a combo I re-create by reducing the whole wheat flour to 10 ounces (21/4 cups), sifted with 1 ounce (1/3 cup) natural or Dutch-process cocoa powder. To retain their deep cocoa color, roll the dough in sifted cocoa powder. Serve with generous smears of peanut butter and a tall glass of milk.
  • Cinnamon Sugar: We rarely had sugar-coated grahams in our pantry when I was a kid, but they were always at my best friend's house, and seemed all the more special for their rarity. For the dough, increase the cinnamon to ½ teaspoon. Before docking, dust each sheet of dough with a half batch of Cinnamon Sugar (page 44), or any Sugar Sprinkle (page 46). Otherwise, dock and bake as directed. After the crackers cool, gently tap each against the baking sheet to knock off any excess sugar.
  • Coconut (vegan): Replace the butter with 5 1/2 ounces (3/4 cup) virgin coconut oil (solid but creamy-about 70°F) and add 1 teaspoon pure coconut extract along with the vanilla.
  • Gingerbread: This variation has all the spicy complexity of a Christmas cookie, with the unique flavor and crunch of a classic graham. Make the dough with sorghum or unsulfured molasses (not blackstrap) and increase the cinnamon to 1 teaspoon. Along with the sugar, add 1 tablespoon orange zest, 2 teaspoons ground ginger, 1/8 teaspoon ground cloves, and a few cracks of black pepper.
  • Graham Cracker Crumb Crust: Combine 9 ounces (2 cups) finely ground graham cracker crumbs with 2 ounces (4 tablespoons) melted unsalted butter. Scatter into a 9-by-1 1/4-inch glass or ceramic pie plate and press into an even layer over the bottom and up the sides. Bake at 350°F until firm, about 18 minutes. Cool to room temperature for immediate use in your favorite recipe, or wrap tightly in plastic and refrigerate for up to 1 week.
  • Gluten-Free: Replace the whole wheat flour with 6 ounces (11/4 cups) white rice flour, 4 ounces (1 cup plus 2 tablespoons) oat flour, and 1/2 ounce (1 tablespoon) kinako.

3/4 cup (5 1/2 ounces) sugar
1 1/2 teaspoons baking soda
1/2 teaspoon Diamond Crystal kosher salt (half as much if iodized)
1/4 teaspoon ground cinnamon
1 tablespoon vanilla extract
1/4 cup (3 ounces) golden syrup, such as Lyle's, sorghum, unsulfured molasses (not blackstrap), or honey
1 1/2 sticks (6 ounces) unsalted butter, solid but creamy-about 70°F
2 1/2 cups (12 ounces) whole wheat flour (not stone-ground or white whole wheat), plus more for dusting

GRAHAM CRACKER COOKIES

Chocolate chips, M & M's, and chopped nuts make the cookie complete.

Provided by Maureen Worman

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 12



Graham Cracker Cookies image

Steps:

  • Beat together margarine and sugars until light and fluffy. Blend in egg and vanilla. Add combined flour, graham cracker crumbs, baking soda and salt. Mix well. Stir in chocolate chips , M & M's, and nuts.
  • Drop dough by heaping tablespoonfuls onto greased cookie sheets about 3 inches apart . Press 2 or 3 additional M & M candies on top of cookies if desired.
  • Bake in pre-heated oven 375 degrees F (190 degrees C) for 8-10 minutes or until lightly browned. Cool on sheet about 3 minute and remove to wire racks.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 40.2 g, Cholesterol 31.9 mg, Fat 18.1 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 9.7 g, Sodium 195.4 mg, Sugar 28.8 g

¾ cup butter, softened
½ cup white sugar
½ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 cup graham cracker crumbs
½ teaspoon salt
½ teaspoon baking soda
¾ cup candy-coated milk chocolate pieces
2 cups semisweet chocolate chips
½ cup chopped pecans

WHOLE-WHEAT-AND-SESAME CRACKERS

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h40m

Yield Makes about 36

Number Of Ingredients 7



Whole-Wheat-and-Sesame Crackers image

Steps:

  • In a bowl, whisk together flour, sesame seeds, sugar, and coarse salt. Work butter into flour mixture until crumbly. Stir in cream with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.
  • Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets and sprinkle with sesame seeds and sea salt. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.

1 cup whole-wheat flour
2 tablespoons sesame seeds, plus more for topping
2 tablespoons sugar
3/4 teaspoon coarse salt
4 tablespoons cold unsalted butter, cut into small pieces
1/4 cup heavy cream
Flaky sea salt, such as Maldon, for topping

WHOLE WHEAT GRAHAM CRACKER COOKIES

Make and share this Whole Wheat Graham Cracker Cookies recipe from Food.com.

Provided by mommymakeit4u

Categories     Dessert

Time 20m

Yield 1 cookie sheet, 6 serving(s)

Number Of Ingredients 6



Whole Wheat Graham Cracker Cookies image

Steps:

  • Mix together flour, cinnamon, baking powder, baking soda.
  • In a seperate bowl combine honey and butter then pour into dry ingredients. Mix well then drop onto a greased baking sheet.
  • Press out the mixture to the corners of the baking sheet.
  • Bake at 400 for 10 minutes. Cut them quickly when they come out or use cookie cutter for fun shapes.

Nutrition Facts : Calories 358.8, Fat 16.4, SaturatedFat 9.9, Cholesterol 40.7, Sodium 272.2, Carbohydrate 52.5, Fiber 4.6, Sugar 23.4, Protein 5.5

2 cups whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, melted
1/2 cup honey

WHOLE GRAIN COOKIES

High fiber cookie that I started making in high school. Figured if I was going to have a cookie (which I always would) it would be nice if it were a bit healthier.

Provided by Caryn

Categories     Drop Cookies

Time 25m

Yield 4 1/2 dozen cookies, 27 serving(s)

Number Of Ingredients 15



Whole Grain Cookies image

Steps:

  • Preheat oven to 375°F.
  • In a small bowl, combine flour, nutmeg, cinnamon, cloves, salt, and baking soda; set aside.
  • In a large bowl, cream butter, brown sugar, and granulated sugar.
  • Add egg, milk, and vanilla; mix well.
  • Slowly add dry ingredients mixing well after each addition.
  • Stir in oatmeal and unprocessed bran.
  • Add raisins if desired.
  • Drop by rounded teaspoonfuls onto a greased cookie sheet.
  • Bake for 8-10 minutes or until done.

Nutrition Facts : Calories 147.3, Fat 6, SaturatedFat 3.5, Cholesterol 21.7, Sodium 115.5, Carbohydrate 22.2, Fiber 1.6, Sugar 12.1, Protein 2.4

3/4 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup milk
1 teaspoon vanilla
1 cup flour
1 teaspoon nutmeg
2 teaspoons cinnamon
1/2 teaspoon clove
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 cups oatmeal
1 cup unprocessed natural bran
2 1/2 cups raisins (optional)

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